Last week I had the unbelievable opportunity to be invited to Nashville along with 9 other bloggers for the Southern Baking Retreat hosted by Martha White and White Lily. It was an absolutely amazing experience. I’m working on a recap post to give you all the details. While I was there, I met a woman that quickly earned my adoration.
Linda Carman has served as the test kitchen director for Martha White for years. She works to develop new recipes and products for Martha White. She is one of those salt-of-the-earth, quintessentially Southern women who just charmed her way right into my heart. 
One of the days of the conference were spent talking, learning, and baking biscuits (I’ve got another post in the works for you there, too).
As we were talking with Mrs. Linda, she began telling us a story about her mother’s china. She said that unlike most folks, they used the good china a lot. It wasn’t just reserved for super special occasions. They made occasions special by pulling out the china – not the other way around. She explained that when her mother first got a dishwasher, she used to always put her good china in there. Now, we all know that for the most part we’re told not to do that. Well, sure enough, the dishwasher beat just about all of the gold off of the rim of her plates.
Today, Mrs. Linda still uses that china some. The vague gold rim can just barely be seen – worn away from all that washing. But each time she is reminded of all the meals that were made special by that china. Sure, to some, all they see are plates, cups, bowls, and saucers that are badly worn. But Mrs. Linda sees all of the memories.
I learned a lot from Mrs. Linda. I even got to make biscuits with her. But I think the one thing that I took away from my time with her is that we shouldn’t just pack the china away in a special cabinet, never to be used. A simple weeknight meal can be made something special just by pulling out the good china. I urge you to do just that. Make an ordinary meal special. Maybe one day your children will be able to look at your worn dishes and have their hearts filled with happy memories just like Mrs. Linda.
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These super easy pull-apart biscuits are a favorite at our house. We’ve done them with blueberries, peaches, strawberries – you name it. I think the glaze is what really makes these special. I hope y’all enjoy them as much as we do.
Recipe Card
Blueberry Pull-Apart Biscuits
Ingredients
- 3 cups baking mix, like Bisquick
- 1/3 cup sugar
- 1 pint fresh blueberries, washed
- 4 tablespoons butter, melted
- 1 cup whipping cream, divided
- 2 cups powdered sugar
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.
- In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.
- Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)
- Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.
- Bake 15 to 17 minutes or until the biscuits are golden brown.
- Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.
I have given up all of my good old things in order to be with family every time they move. So I’ve been thinking about going to Goodwill and buying a lot of one-of-a-kind plates and cups and silverware and use a different one every day. I will create families and special people in my mind who may have eaten off these dishes and every meal will become more special because I am sharing memories with those who have gone before me. I am turning 84 today and family and friends have been the most important part of my life. We are getting ready to move again and I have decluttered a lot of my memories so I will not overload my space in our moving trucks. I take pictures of things I loved and gave up, so they are still with me in years to come. It’s really not a loss as long as I am still with the most important things in my life – my family. Thanks for the good recipes to eat on my new dishes.
Ms. Reba I am so glad that you have those wonderful memories with family and friends!
biscuitslook good will try this week end
i would like to know if you whip the whipping cream before you mix it in with the other ingredients
thank you
No, no need to whip the cream.
I love the comments about the good china. My mother always got the china out every Sunday, for every birthday and for any other time she wanted. She never had a mechanical dishwasher. Her 8 kids did the job for her.
What a great tradition! I love make everyday events seem special!
can you use frozen blueberries
I’ve never made it with them, but I’m sure it would work. It might be easier to add them while they are frozen as freezing them sometimes changes the texture a bit and makes them soggy. They might just bust up rather than knead into the dough.
I used frozen blueberries in making a tart a while back and the whole tart turned purple. I think using frozen ones might give you purple biscuits.
Great tip!
I love all your recepies! Its hard to cook in a house where one of us(me) eats everything and he doesnt eat flour or sugar! Thank you!
. What are my beautiful dishes doing stored away in the china cabinet? They’re coming out to use! The biscuits look amazing. My husband will love these.
🙂